Angel Hair Pasta and Scallops with Margherita® Prosciutto

Angel Hair Pasta and Scallops with Margherita® Prosciutto

1 Review 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  Margherita Meats

“Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Cook pasta according to package instructions. Cover to keep warm; set aside.
  2. Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
  3. Add sliced Margherita® Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.
  4. Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
  5. Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
  6. Garnish with fresh basil and serve.

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Review (1)

Rate This Recipe
Xtina
0

Xtina

It came out so good, made this for Valentine's day and it was just perfect

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 895 cal
  • 45%
  • Fat
  • 40.7 g
  • 63%
  • Carbs
  • 59.2 g
  • 19%
  • Protein
  • 63.8 g
  • 128%
  • Cholesterol
  • 176 mg
  • 59%
  • Sodium
  • 1928 mg
  • 77%

Based on a 2,000 calorie diet

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